Ingredients

Directions

1. Preheat oven to 350˚F.

2. Wash peppers and place in a large bowl. Toss in 1 tbsp olive oil and 1 tsp salt. Place on a baking sheet and roast in the bown until blistered and browned, about 15 minutes. Turning occasionally. Remove from the oven, put back in bowl and cover with plastic wrap. Let cool until easy to handle.

3. In a large, heavy pot, sauté the onion in remaining olive oil on med heat until tender.

4. Peel the peppers and remove all the seeds. Add peppers and chili powder to onions. Bring heat up to high and sauté for 1 minute.

5. Add the broth and bring to a boil. Turn heat to med-low and simmer for 30 minutes, stirring occasionally.

6.Puree the soup with hand mixer until smooth. Strain, and season with salt & pepper.